Jim's beef stew

1 servings

Ingredients

Quantity Ingredient
1½ pounds Stew beef (see notes)
24 ounces Beef broth (see notes)
2 mediums To 3 Potatoes, chunked
2 mediums To 4 Carrots, sliced
2 mediums To 3 Onions, chunked
2 Cloves Garlic, minced
1 cup Peas
12 ounces Water
¼ cup Red wine (see notes)
½ teaspoon Tarragon
½ teaspoon Marjoram
½ teaspoon Rosemary
Salt and pepper to taste
Flour for dredging
6 tablespoons Dark roux (heaping)
1 tablespoon Olive oil

Directions

Dredge stew beef in flour, salt and pepper. In a cast iron Dutch oven, brown stew beef. Add tarragon, marjoram, rosemary and garlic, cook and stir 2-3 minutes. Add wine and cook and stir 2-3 minutes. Add beef broth and water and bring to a boil. Reduce heat, cover, simmer for 2 hours. Add carrots, potatoes and onion, cook for about 45 minutes, than add peas. Cook 15 minutes or until vegetables are just tender. Add roux a tablespoon at a time, until broth is thickened like gravy. Adjust seasoning, cook until bubbly, than cook about 3-4 minutes. Serves 4-5

NOTE: I prefer making my own stew beef from a sirloin or chuck roast.

I also prefer my own beef broth, but canned can be used. The wine I use is Taylor Lake Country Red. SOURCE:*Jim Bodle POSTED BY: Jim Bodle 10/95 From: Jim Bodle Date: 11-01-95 (03:57) (159) Fido: Cooking

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